Recently, the Guo Yanshan team from Shenyang Agricultural University published a research paper titled "Berry texture QTL and candidate gene analysis in grape (Vitis vinifera L.)" in Horticulture Research, reporting their latest research achievements on the mechanism of grape fruit texture formation.

 

The study shows that by constructing a hybrid population with the crisp-fleshed variety "Red Globe" and soft-fleshed variety "Rose Aroma" as parents, and carrying out peel crispness, flesh hardness and peel puncture hardness analysis on parents and hybrid offspring for many consecutive years, it was revealed for the first time that crisp-fleshed grape varieties are relatively more difficult to obtain high peel crispness characteristics. 

 

The study systematically elucidated the genetic mechanism of grape fruit texture formation, providing theoretical guidance and technical support for the breeding of new grape varieties with different textures, and has important application value.